I needed apple sauce for a recipe I wanted to make but didn’t have any on hand, I did however have some apples that were turning.
I have never made apple sauce before because the convenience factor of store bought outweighed the admin of homemade. I was quite wrong, it is not that much more effort to make and the results were well worth it. The apple sauce was delicious enough to eat straight out of the jar.
- Tbsp butter (optional)
- 4 to 5 apples peeled and cored (I used a mix of granny smith and red apples)
- 1 cup of water
- Chop the apples, the smaller the pieces the quicker it cooks
- Melt the butter in a skillet or non-stick pan
- Fry the apples in the melted butter and cook them down until you get some colour and they start to caramelise
- Pour water into the pan, cover with a lid and cook down. Add more water if needed.
- Once the apple has cooked down and is soft transfer to a food processor or blender and puree. Add more water for a thinner consistency.
- Transfer to a clean glass jar and cool before refrigerating. Can be kept in the fridge for up to a month.
The key to this recipe is that you caramelise the apples and then cook them down, it adds a delicious flavour to the apple sauce.